CN108056217A - The production of soluble soy protein product (" S704 ") - Google Patents
The production of soluble soy protein product (" S704 ") Download PDFInfo
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- CN108056217A CN108056217A CN201710952785.6A CN201710952785A CN108056217A CN 108056217 A CN108056217 A CN 108056217A CN 201710952785 A CN201710952785 A CN 201710952785A CN 108056217 A CN108056217 A CN 108056217A
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- Prior art keywords
- protein
- soybean protein
- aqueous solution
- solution
- soy
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
Abstract
The present invention relates to the productions of soluble soy protein product (" S704 ").Soybean protein source material is extracted by using calcium saline solution and forms aqueous soy bean proteinous soln, and adjusts the pH of the mixture of aqueous soy bean proteinous soln and remaining soybean protein source to the pH of about 1.5 to about 4.4, obtains soy protein products.Then the soy bean proteinous soln of acidifying is separated with remaining soybean protein source.It can dry the soy bean proteinous soln of acidifying, then optionally concentration and diafiltration, to provide soy protein products.
Description
The application is the applying date on May 18th, 2012, and Application No. 201280035570.3 is entitled " solvable
The divisional application of the application for a patent for invention of the production of property soy protein products (" S704 ") ".
The reference of related application
The U.S. Provisional Patent Application No. 61/457 that the application requires to submit on May 19th, 2011 according to 35 USC 119 (e),
The priority for the U.S. Provisional Patent Application No. 61/457,815 that on June 9th, 721 and 2011 submits.
Invention field
The present invention relates to the productions of soy protein products.
Background of invention
U.S. Patent Application No. 12/603,087 (the 7865-415) (U.S. Patent Publication No. submitted on October 21st, 2009
2010-0098818) U.S. Patent Application No. 12/923,897 (7865-454) (U.S. submitted on October 13rd, 2010
Patent publication No..In 2011-0038993), its assignee is awarded in the patent document and the disclosure of which is by reference to combining
In herein, the preparation of soy protein products, preferably soy protein isolate is described, is completely soluble, and is capable of providing
Transparent and heat stable solution at low ph values.The protein product can be used for particularly soft drink and sports drink, with
And the protein-enrichmen (fortification) of other acidic aqueous systems, and protein free precipitation.By under neutral ph, using
Calcium chloride water extracts soybean protein source, optionally dilutes obtained soybean protein aqueous solution, adjusts soybean protein aqueous solution
PH to about 1.5 to about 4.4, the pH of preferably from about 2.0 to about 4.0, with the clarification soy bean proteinous soln of production acidifying, (it can be in drying
Optionally concentrate before and diafiltration), produce soy protein products.
Invention summary
It has now been found that, if before soy bean proteinous soln is separated from remaining soybean protein source material, into the dilute of line option
It releases and acidification step, can prepare and the soybean according to above-mentioned those the soy protein products similarities for applying being produced
Protein product.
However, different from such as the soy protein products produced described in above-mentioned application, foundation present invention production
Product have significant phytic acid content, in above-mentioned application produce soy protein products compared with, can cause by
The slightly worse SOLUTION PROPERTIES that the soy protein products produced herein are showed.
One side according to the invention, provided herein is productions, and there is soybean protein content to be at least about 60 based on dry weight meter
The process of the soy protein products of wt% (N x 6.25), the process include：
(a) soybean protein source is extracted with calcium chloride water, to cause the solubilising of the soybean protein from soybean protein source
(solubilization), and soybean protein aqueous solution is formed,
(b) mixture of soybean protein aqueous solution and remaining soybean protein source is optionally diluted,
(c) pH to about 1.5 to about 4.4 of the mixture of soybean protein aqueous solution and remaining soybean protein source is adjusted, preferably from about
The pH of 2 to about 4,
(d) the soybean protein aqueous solution of acidifying is separated with remaining soybean protein source,
(e) the soybean protein aqueous solution of acidifying is optionally concentrated, while ionic strength base is kept by using selective film technology
It is constant in sheet,
(f) be optionally percolated concentration soy bean proteinous soln and
(g) soy bean proteinous soln of optionally dry concentration.
Soy protein products preferably there is protein content to be at least about 90 wt%, preferably at least about 100 wt%, (N x
6.25) isolate of d.b..
The present invention also provides soy protein products, preferably soy protein isolate, be water dissolvable and in acid pH
Heat-staple solution is formed under value, and available for water-based system, the protein-enrichmen including soft drink and sports drink.In product
Soybean protein is not hydrolyzed.
Provided herein is soy protein products, its aqueous solution can be used as to provide, had at acidic phs acceptable
The transparency of degree and its be heat-staple under these pH value.
Soy protein products can be by dissolving it in water, and for forming the powder of aqueous soft drink or sports drink
Soaking beverage (powdered drinks) is blended.Such blend can be powder soaking beverage.
Although the invention mainly relates to the productions of soy protein isolate, it is contemplated that but it provides and soybean protein point
Soy protein products from the relatively low-purity that object has similarity.The protein concentration that such relatively low purity product can have is
By weight at least about 60% (N x 6.25) d.b..
In another aspect of the present invention, provide provided herein is be the aqueous molten of heat-staple soybean prod at a low ph
Liquid.The aqueous solution can be beverage.
The soy protein products that process according to this paper produces lack the characteristic beany flavor of soy protein products, and
And be the protein-enrichmen for being not only appropriate to acid medium, but also may be alternatively used for the wide variety of conventional application of protein product,
The emulsification of the protein-enrichmen, oil of the food and beverage including but not limited to processed is used as formed body (body in bakery product
) and the foaming agent in the product of entrapped air volume (entrap gases) former.In addition, soy protein products can be formed
Azelon, for meat product (meat analogs), and the additive being used as in egg white substitute or food, wherein
Egg white is used as adhesive.It also can be by soy protein products in nutritional supplement.It also can be by soy protein products for breast
Based article (dairy analogue products) or the product for dairy products/soybean blending object.Other use of soy protein products
Way is used in pet food, animal feed and industry and cosmetic applications and in personal care product.
Summary of the invention
There is provided the initial step of the process of soy protein products includes making the soybean protein solubilising from soybean protein source.Greatly
Legumin source can be soybean or any soybean prod or byproduct that come from soybean processing process, include but not limited to soy meal
(soy meal), Soybean Meal (soy flakes), crude-milled soybeans powder (soy grits) and soybean fine powder (soy flour).It can be with
Full-cream form, partially skimmed form or complete degreased form application soybean protein source.When soybean protein source contains can the amount of measuring
When fatty, deoiling step is generally needed in process.The soybean protein recycled from soybean protein source can be to be naturally occurring in
Albumen in soybean can pass through the proteinaceous materials (proteinaceous of the modified albumen of genetically manipulated
Material), but it possesses that the characteristic of native protein is hydrophobic and nonpolar nature.
Although other calcium salt solns can be used, most advantageously realized using calcium chloride solution from soybean protein source material
Protein solubilization.In addition, other alkaline earth metal compounds, such as magnesium salts can be used.Further more, it can be used calcium salt soln joint another
A salting liquid, such as sodium chloride are realized from soybean protein source and extract soybean protein.In addition, water or other salting liquids can be used, it is all
It is realized such as sodium chloride from soybean protein source and extracts soybean protein, calcium salt is then added to the soybean protein produced in extraction step
Aqueous solution.The sediment formed by addition calcium salt is removed before subsequent processing.
Increase with the concentration of calcium salt soln, at first the protein solubilization degree from soybean protein source is increased up reaches maximum
Value.Any subsequent increase of salinity does not increase the albumen of total solubilising.The calcium salt soln for causing maximum protein solubilization is dense
Degree is according to the different and different of salt used.It is usually preferable that the concentration value utilized is less than about 1.0 M, and preferred value is about
0.10 to about 0.15 M.
In batch process, from about 1 DEG C to about 100 DEG C, preferably from about 15 DEG C to about 65 DEG C, more preferably from about 50 DEG C to about
At a temperature of 60 DEG C, the salt solubilising of albumen is realized, it is preferably adjoint to stir, normally about 1 to about 60 minute, to reduce sweetening time.
Solubilising is preferably realized substantially feasibly to extract greater protein as far as possible from soybean protein source, in order to provide overall high production
Object yield.
In continuous process, by meet realize continuously extract from soybean protein source soybean protein it is any in a manner of,
Implement to extract soybean protein from soybean protein source.In one embodiment, soybean protein source is continuously mixed with calcium salt soln,
It is enough to realize the length and the pipeline or conduit of the flow velocity of residence time according to extracting needed for parameter described herein by having,
Transfer the mixture.In such continuous program, salt solubilization step was realized with the time of about 1 to about 60 minute, is preferably realized
Solubilising is with substantially as far as possible feasibly from soybean protein source extraction greater protein.In continuous program, in about 1 DEG C and about 100 DEG C,
Preferably from about 15 DEG C to about 65 DEG C, the temperature between more preferably from about 50 DEG C and about 60 DEG C implements solubilising.
Generally in about 4.5 to about 11, preferably from about 5 to about 7 times implementation extractions of pH.It can be by using any convenient food-grade
Acid, if desired for when, be usually hydrochloric acid or phosphoric acid or food-grade alkali, be usually sodium hydroxide, adjust extraction system (soybean protein
Source and calcium salt soln) any desired values of the pH to scope in about 4.5 to about 11, for being used for extraction step.
During solubilization step, the concentration of the soybean protein source in calcium salt soln can be extensively varied.Typical concentration
Value is about 5 to about 15% w/v.
With the step of the extraction with aqueous solution albumen of salt, with the additional lipolytic effect of increasing, (fat may be present in greatly
In legumin source), then it causes fat to be present in aqueous phase.
The protein solution generated by extraction step generally has about 5 to about 50 g/L, the egg of preferably from about 10 to about 50 g/L
White concentration.
Calcium saline solution can contain antioxidant.Antioxidant can be any convenient antioxidant, such as sodium sulfite or
Ascorbic acid.The amount of used antioxidant can from about 0.01 to about 1 wt% solution variation, preferably from about 0.05 wt%.It is anti-
Oxidant acts to inhibit any phenols (phenolics) oxidation in protein solution.
It is generally available about 0.5 to about 10 volume, the aqueous diluent of preferably from about 0.5 to about 2 volume, to reduce mixture
Electrical conductivity to generally below about 90 mS, the value of preferably from about 2 to about 18 mS dilutes soybean protein aqueous solution and remaining soybean egg
The mixture of Bai Yuan.Such dilution is realized usually using water, although dilute salting liquid, such as sodium chloride or chlorination can be used
Calcium has the electrical conductivity for being up to about 3 mS.
The diluent mixed with the soy bean proteinous soln merged and remaining soybean protein source, generally has and soybean protein
The solution temperature identical with the mixture of remaining soybean protein source, but diluent can have about 1 DEG C to about 100 DEG C, preferably
About 15 DEG C to about 65 DEG C, more preferably from about 50 DEG C to about 60 DEG C of temperature.
It then, will optional diluted soy bean proteinous soln and remaining soybean by adding in any suitable food-grade acid
The pH of the mixture of protein sources is adjusted to about 1.5 to about 4.4, the value of preferably from about 2 to about 4.The conductance that the mixture of acidifying has
Rate is generally below about 95 mS or generally below about 115 for undiluted mixture for diluted mixture
MS is preferably from about 2 to about 23 mS at this two kinds.
Then, in any convenient manner, the protein solution of acidifying is separated with remaining soybean protein source, it is such as logical
It crosses using sedimentation-type centrifuge or any suitable sieve, then with disk centrifuge and/or filtering, to remove remaining soybean protein
Source material.Generally in the temperature of optionally diluted, the pH soy bean proteinous solns adjusted and the mixture of remaining soybean protein material
Degree is lower to implement separating step, but also can be at about 1 DEG C to about 100 DEG C, and preferably from about 15 DEG C to about 65 DEG C, more preferably from about 50 DEG C to about
Implement under any temperature in the range of 60 DEG C.In order to dispose, separated remaining soybean protein source l can be dried.Alternatively, can add
The separated remaining soybean protein source of work, to recycle some remaining albumen.Conventional isoelectric precipitation program or any can be passed through
Other convenient programs process separated remaining soybean protein source, to recycle remaining albumen.
When fat of the soybean protein source containing significant quantity, such as in U.S. Patent number 5,844,086 and 6, described in 005,076
(patent transfers its assignee, and it is open by reference to being incorporated into herein), then protein solution can be realized and existed
This described defatting step.Alternatively, the degreasing of separated protein solution can be completed by any other convenient program.
The soybean protein aqueous solution of acidifying can be made to undergo heat treatment, to inactivate the anti-nutritional factors of thermally labile, such as pancreas
Protease inhibitors is present in from the result of soybean protein source material extraction in such solution as in extraction step.
Such heating stepses also provide the additional interests for reducing microbial load.In general, protein solution is heated to about 70
DEG C to about 160 DEG C of temperature about 10 seconds to about 60 minutes, preferably from about 80 DEG C to about 120 DEG C about 10 seconds to about 5 minutes, more preferably from about
85 DEG C to about 95 DEG C about 30 seconds to about 5 minutes.Then, for further processing as described below, the acidifying of heat treatment can be made
Soy bean proteinous soln is cooled to about 2 DEG C to about 65 DEG C, preferably from about 50 DEG C to about 60 DEG C of temperature.
Alternatively, before the protein solution of remaining soybean protein source separation acidifying, can implement as described above
The heat treatment step.
Adsorbent can be used, such as powdered activated carbon or granular active carbon handle the soybean protein aqueous solution of acidifying, to remove
Remove color and/or odor compound.Can it is in office where just under conditions of, the environment temperature generally in separated protein solution
Under, adsorbent as implementation is handled.For powdered activated carbon, the amount used is about 0.025% to about 5% w/v, preferably
About 0.05% to about 2% w/v., such as by filtering, adsorbent can be removed from soy solution by any convenient means.
Can optionally by any convenient means, such as by filtering, grind optional degreasing, it is being optionally heat-treated and appoint
Soybean protein aqueous solution that adsorbent is handled, being acidified is selected, to remove any remaining particle.
Can the obtained acidification soy protein aqueous solution of convection drying, to generate soy protein products.Have to provide
The soy protein products of the impurity content of reduction and the salt content of reduction, such as soy protein isolate can add before the drying
The soybean protein aqueous solution of work acidifying.
The soybean protein aqueous solution of acidifying can be concentrated, to increase its protein concentration, while keeps its ionic strength substantially
It is constant.It is general to implement such concentration, there is about 50 to about 300 g/L, the albumen of preferably from about 100 to about 200 g/L to provide
The soy protein concentrate solution of concentration.
Batch or any convenient mode of continuous operation can be met, implement concentration step, the mode is for example logical
It crosses using any convenient selective film technology, such as ultrafiltration or diafiltration, using film, such as hollow-fiber film or spiral winding
Film, they have suitable Molecular weight cut-off value, such as about 3,000 to about 1,000,000 dalton, preferably from about 5,000 to about
100,000 dalton, it is contemplated that depending on different membrane materials and construction, moreover, for operating continuously, size allows albumen water-soluble
Liquid reaches the degree of desired concentration when passing through film.
It is well known that ultrafiltration and similar selective film technology allow low molecular weight substance to pass therethrough, at the same prevent compared with
The substance of high molecular weight so passes through.Low molecular weight substance, including but be only food grade salt ionic species, also have from source material
Expect the low molecular weight material of extraction, such as such as carbohydrate, pigment, low molecular weight protein and anti-nutritional factors, pancreas egg
White enzyme inhibitor themselves is low molecular weight protein.The Molecular weight cut-off value of film is generally selected to ensure to retain in solution
Albumen notable ratio, while pollutant is allowed to pass through, it is contemplated that depending on different membrane materials and construction.
Then, diafiltration steps of the soy protein concentrate solution experience using water or weak brine solution can be made.Diafiltered solution can
It is equal to the pH for the protein solution to be percolated or any pH value between being in its natural pH or its pH.It can be used from about 1
To the diafiltered solution of about 40 volumes, the diafiltered solution of preferably from about 2 to about 25 volumes implements such diafiltration.In filtration operation,
By the way that penetrant is made to remove further amounts of pollutant from soybean protein aqueous solution by film.With this purifying protein aqueous solution and
Its viscosity can be reduced.It can implement filtration operation, until significantly further amounts of pollutant or visible color are not present in infiltration
In object or until the retentate has fully been purified, so that when drying, providing at least about 90 wt% (N x
6.25) soy protein isolate of the protein content of d.b..Film identical in concentration step can be used to realize such diafiltration.
However, if it is desired to, the seperation film with different Molecular weight cut-off values can be used to implement diafiltration steps, such as with molecular weight
Cutoff value about 3,000 to about 1,000,000 dalton, preferably from about 5, the film of 000 to about 100,000 dalton scope consider not
Depending on same membrane material and construction.
Alternatively, diafiltration steps can be applied to before the concentration of the protein solution of acidifying or before partial concentration
The protein solution of acidifying.Also can be percolated in the multipoint application in concentrating process.When solution concentration or partial concentration it
During preceding application diafiltration, then obtained diafiltered solution can additionally be concentrated.When protein solution is concentrated by being repeatedly percolated realization
Viscosity declines, and allows to obtain higher final, the protein concentration fully concentrated.This reduces the body for the material that will be dried
Product.
The concentration step and diafiltration steps of this paper can be realized in this way, and the mode is the soybean egg then recycled
White product contains albumen (N x 6.25) d.b. less than about 90 wt%, the albumen (N x 6.25) of for example, at least about 60 wt%
d.b..When speaking of partial concentration and/or part diafiltration soybean protein aqueous solution, pollutant only may be partly removed.Then can make
Protein solution is dried, to provide the soy protein products with low-level purity.Soy protein products are in acid condition still
Heat-staple protein solution can be produced.
In at least part of diafiltration steps, antioxidant may be present in filtration media.Antioxidant can be it is any just
The antioxidant of profit, such as sodium sulfite or ascorbic acid.The amount of antioxidant applied to filtration media, depending on used
Material, and can from about 0.01 to about 1 wt% variation, preferably from about 0.05 wt%.It is molten that antioxidant inhibition is present in soybean protein
The effect of the oxidation of any phenols in liquid.
Can in any convenient temperature, generally about 2 DEG C to about 65 DEG C, preferably from about 50 DEG C to about 60 DEG C implement concentration steps and
Optional diafiltration steps, and implement desired concentration and be percolated the period of degree.The temperature used to a certain extent and its
His condition depends on implementing the film device of film process, the protein concentration of required solution and the pollutant for removing penetrant
Efficiency.
There are two types of main trypsin inhibitor in soybean, i.e., (it is the molecule of thermally labile to Bovine pancreatic trypsin inhibitor, is divided
Son amount is about 21,000 dalton) and bowman-Birk inhibitor (it is the molecule more stable to heat, and molecular weight is about 8,
000 dalton).The tryptose in final soy protein products can be controlled by manipulating the variables of various process
The level of inhibitor activity.
As noted above, the tryptose of the heat treatment inactivation thermally labile of the soybean protein aqueous solution of acidifying can be used
Enzyme inhibitor.Also the soybean protein aqueous solution of the acidifying of partial concentration or complete concentration can be heat-treated, to inactivate heat
Unstable trypsin inhibitor.It, can be to institute when by thermal management application in the acidification soy protein aqueous solution of partial concentration
Obtained thermally treated solution carries out other concentration.
In addition, can by favorably remove penetrant in the trypsin inhibitor together with other pollutants in the way of,
Implement concentration and/or diafiltration steps.Using larger aperture, such as about 30,000 to about 1, the film of 000,000 Da is raising
Temperature, such as about 30 DEG C to about 65 DEG C, preferably 50 DEG C to about 60 DEG C operation films and apply higher volume of filtration media, such as
About 10 to about 40 volumes, promote the removal of trypsin inhibitor.
For being prepared under about 3 to about 4.4 higher pH and film processes the solution, about 1.5 to about 3 compared with
It is prepared under low pH and film processes protein solution, trypsin inhibitor activity can be reduced.When under low side pH scopes concentration and
When being percolated protein solution, it can be preferable to improve the pH of retention before the drying.It can be by adding any convenient food-grade
Alkali, such as sodium hydroxide improve the pH of concentration and diafiltration protein solution to desired value, such as pH 3.
Further more, can pancreas egg be realized by the reducing agent by soybean material exposed to the disulfide bond for destroying or resetting inhibitor
The decline of white inhibitor activity.Suitable reducing agent includes sodium sulfite, cysteine and N-acetylcystein.
The addition of reducing agent as being realized in multiple stages of whole process.In extraction step, can with it is big
Legumin source material adds reducing agent together, can be added to soybean protein immediately after remaining soybean protein source material is removed
In aqueous solution, can before or after diafiltration be added to concentration protein solution in or can be with dry soy protein products one
It rises dry-mixed.The addition of reducing agent can combine with heat treatment step as described above and film procedure of processing.
If it is intended in the protein solution of concentration retentive activity trypsin inhibitor, this can be by eliminating or reducing
The intensity of heat treatment step is realized rather than implemented using reducing agent, the pH in higher-end scope, such as pH 3 to about 4.4 dense
Contracting and diafiltration steps, using concentrating and having, diafiltration membrane, at a lower temperature operation film and the application of smaller pore size are less
The filtration media of volume.
If desired, such as in U.S. Patent number 5,844,086 and 6, described in 005,076, can make concentration and optional
The protein solution of diafiltration undergoes further degreasing operation.Alternatively, the sum of concentration by any other convenient program, can be realized
The degreasing of the protein solution of optionally diafiltration.
Adsorbent can be used, such as powdered activated carbon or granular active carbon handle concentration and optionally diafiltration albumen water
Solution, to remove color and/or odor compound.Can it is any it is convenient under the conditions of, generally concentration protein solution ring
Adsorbent processing as implementing at a temperature of border.For powdered activated carbon, amount used is about 0.025% to about 5% w/v, preferably
About 0.05% to about 2% w/v., such as by filtering, adsorbent can be removed from soy bean proteinous soln by any convenient means.
It can such as be spray-dried or be freeze-dried by any convenient technology, it is dry concentration and optionally diafiltration big
Legumin aqueous solution.Pasteurization step can be carried out to soy bean proteinous soln before the drying.It can be in any desired Pasteur
Pasteurization as being realized under conditions of method sterilizing.In general, by concentration and optionally diafiltration soy bean proteinous soln
55 DEG C to about 70 DEG C are heated to about, preferably from about 60 DEG C to about 65 DEG C of temperature about 30 seconds to about 60 minutes, preferably from about 10 minutes extremely
About 15 minutes.Then, the soy bean proteinous soln cool drying of the concentration to pasteurize can be preferably to about 25 DEG C-about 40
DEG C temperature.
Dry soy protein products have the protein content more than about 60 wt% (N x 6.25) d.b..It is it is preferred that dry
Dry soy protein products are that have more than about 90 wt% albumen, the height of preferably at least about 100 wt% (N x 6.25) d.b.
The isolate of protein content.
The soy protein products produced herein are soluble in acidic aqueous environment so that the product is desirable to incorporate drink
Expect, in both soda and noncarbonated beverage products, to provide protein-enrichmen to there.Such beverage has broad range of acid
Property pH value, scope is from about 2.5 to about 5.Can by provided herein is soy protein products added in by any convenient amount to such
In beverage, to provide the protein-enrichmen to such beverage, for example, every portion of beverage at least about soybean protein of 5 g.Make addition
Soy protein products are dissolved in beverage and dissolving are kept after hot-working.By be dissolved in water rebuild beverage before, can
Soy protein products and dry beverage are blended.In some cases, to the modification of the normal recipe of beverage to be resistant to this hair
Bright composition can be necessary, wherein the ingredient being present in beverage can remain dissolved in beverage to the composition of the present invention
In ability have a negative impact.
Embodiment
Embodiment 1：
The embodiment is illustrated produces novel soy protein isolate by the method for the present invention.
At ambient temperature, the defatted soybean white flakes (white flake) of 30 kg are added into 0.15 M of 300 L
CaCl2It in solution and stirs 30 minutes, to provide protein solution.Add in reverse osmosis (RO) purified water of 300 L and molten with HC1
Liquid makes the pH of system be down to about 3.Then by centrifuging and filter, remaining soybean white flakes are removed and by obtained albumen
Solution is clarified, to provide the protein solution with 1.63% protein content by weight, 520 L acidifying.In 90 DEG C of heat treatments
The solution of acidifying 30 seconds is subsequently cooled to 30 DEG C to be processed further.
By with 100,000 dalton of weight shutoff, at about 30 DEG C at a temperature of on the poly (ether sulfone) film that operates
Concentration, the volume of heat-treated acidified protein solution is reduced from 520 L to 141 L.In this point, with the RO water of 212 L
Diafiltration with 5.02 wt% protein contents protein solution, implement filtration operation at about 30 DEG C.Then, by the molten of diafiltration
Liquid is further concentrated to the volume of 71 L.31 L aliquot samples of protein concentrate solution are percolated with the RO water of 225 additional L, about
Implement filtration operation at 29 DEG C.After second is percolated, it is concentrated into the protein content of protein solution from 10.12% weight
Then the protein content of 12.05% weight is diluted with water to the protein content of 6.04% weight, in order to be spray-dried.It is spraying
Before drying, protein solution is recycled with 38.6 wt% yield of initially filtered protein solution.Then make percolated, concentration
It is dried with diluted protein solution, to obtain product, it is 97.40% (N x 6.25) d.b to find its protein content.By product
It is appointed as S017-D12-10A S704H.
By dissolving enough protein powders, to supply the 0.48 g albumen in the reverse osmosis purified water of 15 ml, prepare
S017-D12-10A S704H solution and HunterLab ColorQuest XE Instrument Evaluations its face operated with transmission mode
Color and transparency.With the pH of pH meter detection solution.
The following table 1 lists pH, color and transparence value：
Table 1PH the and HunterLab readings of 3.2% protein solution of-S017-D12-10A S704H
As seen from Table 1, S017-D12-10A S704H aqueous solutions are semi-transparents, are not transparent.
Also the color of dry powder is assessed in this reflection mode with HunterLab ColorQuest XE instruments.Color value is listed in down
In table 2：
Table 2The HunterLab score of-S017-D12-10A S704H dry powder
As seen from Table 2, the color of dry products is very light.
Embodiment 2：
The embodiment includes evaluating the thermal stability of the soy protein isolate produced as described in Example 1 in water.
By dissolving enough albumen powders, S017-D12-10A S704H solution is prepared, is supplied in the reverse osmosis of 80 ml
The albumen of 1.6 g in purified water.The pH for measuring the solution is 3.37.Sample is divided into two parts, makes one with HC1 solution
Partial pH is reduced to 3.00.Opeity measure is carried out by using HunterLab ColorQuest XE instruments, assesses control group
With the transparency of the pH solution adjusted.Then the solution is heated to 95 DEG C, kept in this temperature 30 seconds, it is then neutral in ice bath
It is cooled to room temperature.Then the transparency of the solution of heating is detected again.
The transparency of protein solution is listed in the table below 3 before and after heating：
Table 3Influence of-the heat treatment to the transparency of S017-D12-10A S704H solution
Such as from the result in table 3 as it can be seen that finding that the initial soln of S017-D12-10A S704H is quite dim, particularly in day
When under right pH value.However, the solution is heat-staple, by being heat-treated some declines of the plain border of its turbidity.
Embodiment 3：
The embodiment includes the evaluation to the soy protein isolate that produces as described in Example 1 solubility in water.It is based on
Albumen solubility (is known as protein process, a kind of Morr etc., J. Food Sci. 50:The revision of the method for 1715-1718
Originally) and total product solubility (being known as small ball (pellet method)) tests the solubility.
It will weigh and pour into beaker to supply enough albumen powders of the albumen of 0.5 g, then add in a small amount of reverse osmosis
(RO) purified water and the stirring mixture are until form smooth paste.Then, adding in additional water makes volume to about 45
ml.Then the content 60 minutes being slowly stirred with magnetic stirring apparatus in beaker.PH is measured immediately after dispersed protein to be used in combination
Dilute NaOH or HC1 adjust pH to appropriate level (2,3,4,5,6 or 7).Also sample is prepared under neutral ph.For adjusted
The sample of pH, in 60 minutes whipping process, periodic detection pH simultaneously corrects pH.After stirring in 60 minutes, sample is matched somebody with somebody with RO water
50 ml total volumes are made, obtain 1% w/v albumen dispersions.With Leco TruSpec N Nitrogen Determinator
(apparatus for nitrogen examination) detects the protein content of the dispersion.Then the equal parts sample (20 ml) of the dispersion is transferred to advance title
In the centrifuge tube of weight, which is dried overnight in 100 DEG C of baking oven, then cools down and cover pipe in drier
Cap.Sample is centrifuged 10 minutes in 7,800 g, wherein precipitating insolubility material and obtaining clear supernatant.Pass through Leco
Analysis detects the protein content of supernatant, then abandoning supernatant and Guan Gai, by bead substance in 100 DEG C of baking oven is set as
It is dried overnight.Pipe is transferred in drier and is allowed to cool down the next morning.Record the weight of dried pellet substance.Pass through institute
The weight of powder is multiplied by the factor ((moisture content (%) of 100-powder)/100), calculates initial protein powder dry weight.Then with
Two kinds of different modes calculate the solubility of product：
1) solubility (protein process) (%)=(the % albumen in % albumen/initial dispersion in supernatant) x 100
2) solubility (bead method) (%)=(1-(insoluble bead substance dry weight/((weight/50 of 20 ml dispersions
The weight of ml dispersions) x dried albumen powder initial weight))) x 100
Natural pH value of the Protein Separation object produced in embodiment 1 in water (1% albumen) is shown in table 4：
The natural pH of the S017-D12-10A S704H solution of 1% albumen of table 4-preparation in water
Obtained solubility results are listed in the table below 5 and 6：
The solubility based on protein method of S017-D12-10A S704H under the pH value of table 5-different
Table 6The solubility based on small ball of S017-D12-10A S704H under-different pH value
Such as visible from the result of table 5 and 6, S704H products are extremely soluble in pH 2 and are also very soluble in pH 3.
The product is not so soluble at higher ph values.
Embodiment 4：
The embodiment includes evaluating the transparency of the soy protein isolate produced as described in Example 1 in water.
By detecting absorbance in 600 nm (water blank (water blank)), assessment as described system in embodiment 3
The transparency of 1% standby w/v protein solutions, wherein relatively low absorbance score represents higher transparency.In HunterLab
Sample is analyzed with transmission mode on ColorQuest XE instruments, percentage muddiness reading, the inspection of another transparency are also provided
It surveys.
Transparency results are listed in the table below 7 and 8：
Table 7- such as assess the transparency of S017-D12-10A S704H solution under different pH value by A600
Table 8- such as pass through the transparency of the S017-D12-10A S704H solution under the different pH value of HunterLab analysis and evaluations
Such as visible from the result of table 7 and 8, S704H solution is dim in pH 2-3 and in higher pH value, is particularly existed
It is muddy in the range of 4-6.
Embodiment 5：
The embodiment includes evaluating the soy protein isolate produced as described in Example 1 at soft drink (Sprite (Sprite))
With the solubility in sports drink (Jia get Le orange juices (Orange Gatorade)).With the albumen added in beverage in no pH schools
Just it is lower measure solubility and again the pH of (fortified) beverage that regulatory protein is strengthened to original beverage level.
When the correction assessment solubility under no pH, the enough albumen powders for supplying 1 g albumen are weighed and are poured into beaker, and
A small amount of beverage is added in, and is stirred until forming smooth paste.Adding in additional beverage makes volume to 50 ml, Ran Houyong
Magnetic stirring apparatus is slowly stirred the solution 60 minutes, obtains the dispersion of 2% albumen w/v.With Leco TruSpec N
Nitrogen Determinator (apparatus for nitrogen examination) analyze the protein content of sample, then, by equal portions containing protein beverage with
7,800 g are centrifuged 10 minutes, and detect the protein content of supernatant.
Solubility (%)=(the % albumen in % albumen/initial dispersion in supernatant) x 100
When assessing solubility under being corrected in pH, soft drink (Sprite) (3.43) and the sports drink for detecting no albumen are (good to obtain
Happy orange juice) (3.09) pH.The enough albumen powders for supplying 1 g albumen are weighed and are poured into beaker, and add in a small amount of beverage,
And stirring is until form smooth paste.Adding in additional beverage makes volume then be delayed to about 45 ml with magnetic stirring apparatus
Slowly the solution is stirred 60 minutes.It measures the pH containing protein beverage immediately after dispersed protein, and uses HC1 or NaOH if necessary
PH when adjusting to original nothing-albumen.Periodic detection and correction pH in 60 minutes whipping process.After stirring in 60 minutes, use
Additional beverage makes the total volume of each solution obtain the dispersion of 2% albumen w/v to 50 ml.With Leco TruSpec N
Nitrogen Determinator (apparatus for nitrogen examination) analyze the protein content of sample, then, by equal portions containing protein beverage with
7,800 g are centrifuged 10 minutes, and detect the protein content of supernatant.
Solubility (%)=(% albumen in supernatant/% albumen) in initial dispersion x 100
Obtain the results are shown in the following table 9：
Table 9Solubility of-S017-D12-10A the S704H in Sprite and Jia get Le orange juices (Gatorade) Jia get Le
As can be seen from result of Table 9, S704H is quite dissolved in Sprite and Jia get Le orange juices.By reducing protein-enrichmen
Sample pH to the pH of protein free original beverage, solubility is slightly improved.
Embodiment 6：
The embodiment includes evaluating the soy protein isolate produced as described in Example 1 in soft drink and sports drink
Transparency.
Using the HunterLab muddiness methods described in embodiment 4, assess in embodiment 5 with soft drink (Sprite) and
The transparency of 2% w/v albumen dispersions prepared by sports drink (Jia get Le orange juices).
Obtain the results are shown in the following table 10：
Table 10- in Sprite and Jia get Le orange juices S017-D12-10A S704H HunterLab muddiness readings
As can be seen from result of Table 10, protein-enriched Sprite and Jia get Le orange juice solution are quite muddy.
Embodiment 7：
The embodiment includes the phytic acid content for the soy protein isolate that evaluation produces as described in Example 1.
By Latta and Eskin (J. Agric. Food Chem., 28:Program 1313-1315) measures
The phytic acid content of S017-D12-10A S704H.The phytic acid content of S017-D12-10A S704H is 1.54 wt% d.b.
The disclosure is summarized
In the general introduction of the disclosure, the present invention provide production soy protein products method, wherein soybean protein source material not with
Soybean protein aqueous solution separates, until after dilution and acidifying.Modification within the scope of the present invention is possible.
Claims (19)
1. a kind of method for producing soy protein products, the soy protein products have based on dry weight meter at least 60 wt% (N
X 6.25) protein content, the method is characterized in that：
(a) soybean protein source is extracted with the calcium saline solution optionally containing antioxidant, to cause from soybean protein source
The solubilising of soybean protein, and the mixture of soybean protein aqueous solution and remaining soybean protein source is formed,
(b) mixture of soybean protein aqueous solution and remaining soybean protein source is optionally diluted,
(c) pH of the pH to 1.5 to 4.4 of the mixture of soybean protein aqueous solution and remaining soybean protein source is adjusted,
(d) the soybean protein aqueous solution of acidifying is separated with remaining soybean protein source,
(e) optionally using the soybean protein aqueous solution of selective film technology concentration acidifying, while ionic strength is kept substantially
It is constant,
(f) optionally described in diafiltration the soy bean proteinous soln that optionally concentrates and
(g) the optionally dry soy bean proteinous soln for being optionally percolated and optionally concentrating.
2. method of claim 1, which is characterized in that the extraction step, which uses to have, is less than 1.0 M, and preferably 0.10 to 0.15
The calcium chloride water of the concentration of M carries out.
3. the method for claim 1 or 2, which is characterized in that the extraction step is at 1 DEG C to 100 DEG C, preferably 15 DEG C to 65 DEG C,
It is carried out at a temperature of more preferable 50 DEG C to 60 DEG C and under 4.5 to 11, preferably 5 to 7 pH, there are 5 to 50 g/L to provide,
It is preferred that the soybean protein aqueous solution of the protein concentration of 10 to 50 g/L.
4. the method for any one of claim 1-3, which is characterized in that adjust after the extraction step and in the pH and walk
Before rapid, with 1 DEG C to 100 DEG C, preferably 15 DEG C to 65 DEG C, 0.5 to 10 volume of more preferable 50 DEG C to 60 DEG C of temperature is excellent
The aqueous diluent of 0.5 to 2 volume is selected to be diluted to the mixture of the soybean protein aqueous solution and remaining soybean protein source
Electrical conductivity is less than 90 mS, preferably 2 to 18 mS.
5. the method for any one of claim 1-4, which is characterized in that the optionally diluted soybean protein aqueous solution and surplus
The pH of the mixture of remaining soybean protein source is adjusted to pH2 to 4.
6. the method for any one of claim 1-5, which is characterized in that the soy bean proteinous soln and remaining soybean protein source
Acidifying mixture have less than 95 mS, preferably 2 to 23 mS electrical conductivity.
7. the method for any one of claim 1-6, which is characterized in that the acid of soy bean proteinous soln and remaining soybean protein source
The mixture of change, before the separating step or the protein solution of acidifying, after the separating step or portion
Divide ground concentration or what is concentrated undergoes heat treatment step with the acidification soy protein aqueous solution being optionally percolated, to inactivate thermally labile
Anti-nutritional factors, trypsin inhibitor including thermally labile and also preferably pasteurize protein solution and
The mixture of the acidifying of remaining soybean protein source either the protein solution of the acidifying after the separating step or
Acidification soy protein aqueous solution partly concentrating or concentrate and being optionally percolated, the heat treatment is at 70 DEG C to 160 DEG C
At a temperature of carry out 10 seconds to 60 minutes, carried out 10 seconds to 5 minutes preferably at a temperature of 80 DEG C to 120 DEG C, more preferably at 85 DEG C
To carrying out 30 seconds to 5 minutes at a temperature of 95 DEG C, and preferably by the heat treatment of soy bean proteinous soln and remaining soybean protein source
The mixture of acidifying be cooled to 2 DEG C to 65 DEG C, preferably 50 DEG C to 60 DEG C of temperature, for further processing.
8. the method for any one of claim 1-7, it is characterised in that after the separating step, handled and be acidified with adsorbent
Soybean protein aqueous solution, to remove color and/or odor compound from acid soy protein solution.
9. the method for any one of claim 1-8, which is characterized in that the soybean protein aqueous solution experience polishing step of the acidifying
Suddenly.
10. the method for any one of claim 1-9, which is characterized in that by using with 3,000 to 1,000,000 dongle
, the ultrafiltration of the film of the Molecular weight cut-off value of preferably 5,000 to 100,000 dalton concentrates the soybean protein water of the acidifying
Solution, while its ionic strength substantial constant is kept, to generate the egg with 50 to 300 g/L, preferably 100 to 200 g/L
White concentration, concentration acidification soy protein solution.
11. the method for any one of claim 1-4, which is characterized in that partially or completely dense in the soy bean proteinous soln of acidifying
Before or after contracting, 1 to 40 volume, the preferably water of 2 to 25 volumes, water, weak brine or the weak brine pair of acidifying of acidifying are used
It implements diafiltration steps, preferably up to significantly further amounts of pollutant or visible color are not present in penetrant, institute
Stating diafiltration and using has 3,000 to 1,000,000 dalton, the Molecular weight cut-off value of preferably 5,000 to 100,000 dalton
Film carries out, and during at least part of diafiltration steps, antioxidant is optionally present in filtration media.
12. the method for claim 11, which is characterized in that the diafiltration progress has fully been purified to until retentate, with
Cause in when dry, providing at least 90 wt%, the protein content of preferably at least 100 wt% (N x 6.25) d.b it is big
Legumin isolate.
13. the method for any one of claim 10-12, which is characterized in that the concentration step and optional diafiltration steps are 2
DEG C to 65 DEG C, carried out at a temperature of preferably 50 DEG C to 60 DEG C.
14. the method for any one of claim 10-13, it is characterised in that handling the concentration with adsorbent and optionally ooze
The acidification soy protein aqueous solution of filter, to remove color and/or odor compound.
15. the method for any one of claim 10-14, which is characterized in that acidifying that the is concentration and being optionally percolated is big
Legumin aqueous solution pasteurizes before being dried, the pasteurization step at a temperature of 55 DEG C to 70 DEG C into
Row 30 seconds to 60 minutes preferably carries out 10 to 15 minutes at a temperature of 60 DEG C to 65 DEG C.
16. the method for claim 12, it is characterised in that the dry concentration and diafiltration acidification soy protein aqueous solution, with
There is provided has at least 90 wt%, the soy protein isolate of the protein content of preferably at least 100 wt% (N x 6.25) d.b..
17. the method for any one of claim 10-16, which is characterized in that the concentration and/or optional diafiltration steps are to have
It is run beneficial to the mode of removal trypsin inhibitor.
18. the method for any one of claim 1-17, it is characterised in that there are reducing agent during extraction step, to destroy
Or the disulfide bond of trypsin inhibitor is reset, realize the reduction of trypsin inhibitor activity and/or is concentrating and/or is appointing
There are reducing agent during the diafiltration steps of choosing, to destroy or reset the disulfide bond of trypsin inhibitor, trypsase suppression is realized
The reduction of agent activity and/or by reducing agent add to it is dry before soy bean proteinous soln that is concentration and being optionally percolated and/
Or in the soy protein products dried, to destroy or reset the disulfide bond of trypsin inhibitor, realize that trypsase inhibits
The reduction of agent activity.
19. the soy protein products produced by the method for any one of claim 1-19, preferably itself and water-soluble powder object
Material blending can be powder drink to produce the aqueous solution of blend, and it is dissolvable in water in acid solution, and the acidity is molten
Liquid can be beverage.
Applications Claiming Priority (5)
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| US201161457721P | 2011-05-19 | 2011-05-19 | |
| US61/457721 | 2011-05-19 | ||
| US201161457815P | 2011-06-09 | 2011-06-09 | |
| US61/457815 | 2011-06-09 | ||
| CN201280035570.3A CN103841834A (en) | 2011-05-19 | 2012-05-18 | Production of soluble soy protein product ("s704") |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201280035570.3A Division CN103841834A (en) | 2011-05-19 | 2012-05-18 | Production of soluble soy protein product ("s704") |
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| CN108056217A true CN108056217A (en) | 2018-05-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201280035570.3A Pending CN103841834A (en) | 2011-05-19 | 2012-05-18 | Production of soluble soy protein product ("s704") |
| CN201710952785.6A Pending CN108056217A (en) | 2011-05-19 | 2012-05-18 | The production of soluble soy protein product (" S704 ") |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201280035570.3A Pending CN103841834A (en) | 2011-05-19 | 2012-05-18 | Production of soluble soy protein product ("s704") |
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| US (2) | US9629381B2 (en) |
| EP (1) | EP2709463B1 (en) |
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| CN (2) | CN103841834A (en) |
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| CN103435680A (en) * | 2013-07-31 | 2013-12-11 | 招远金汇膜科技有限公司 | Method for extracting protein peptide from beans |
| AU2015296764A1 (en) * | 2014-07-28 | 2017-03-16 | Burcon Nutrascience (Mb) Corp. | Preparation of pulse protein products ("YP810") |
| US10433571B2 (en) * | 2014-08-27 | 2019-10-08 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein products (“S810”) |
| CN104543329B (en) * | 2015-01-16 | 2018-02-27 | 华南理工大学 | A kind of acid-soluble soybean protein and preparation method thereof and the application in acidic beverages |
| CN109153982A (en) | 2016-01-07 | 2019-01-04 | 睿普食品公司 | The component and its preparation process of product analog or this kind of analog |
| TWI756203B (en) * | 2016-01-27 | 2022-03-01 | 加拿大商柏康營養科學公司 | Preparation of non-soy oilseed protein products (“*810”) |
| RU2612151C1 (en) * | 2016-05-05 | 2017-03-02 | Сергей Борисович Тришин | Method of producing soy protein isolate |
| EP3893655A4 (en) * | 2018-12-14 | 2022-09-14 | WhiteWave Services, Inc. | Methods for the preparation of a plant protein composition |
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| US20100098818A1 (en) * | 2008-10-21 | 2010-04-22 | Martin Schweizer | Production of Soluble Protein Solutions from Soy ("S701") |
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| EP0752212B1 (en) * | 1995-07-07 | 2004-05-26 | Fuji Oil Company, Limited | Process for preparing fractionated soybean proteins and foods using the same |
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| US20100098818A1 (en) * | 2008-10-21 | 2010-04-22 | Martin Schweizer | Production of Soluble Protein Solutions from Soy ("S701") |
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| CA2835696A1 (en) | 2012-11-22 |
| JP2014516525A (en) | 2014-07-17 |
| JP6097281B2 (en) | 2017-03-15 |
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| BR112013029781A2 (en) | 2017-07-25 |
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| US20120295008A1 (en) | 2012-11-22 |
| US10575538B2 (en) | 2020-03-03 |
| RU2631000C2 (en) | 2017-09-15 |
| MX2013013529A (en) | 2014-09-04 |
| BR112013029781B1 (en) | 2019-11-12 |
| US20140106056A1 (en) | 2014-04-17 |
| CN103841834A (en) | 2014-06-04 |
| EP2709463A1 (en) | 2014-03-26 |
| RU2013156345A (en) | 2015-06-27 |
| ZA201309157B (en) | 2015-05-27 |
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